Activity No.

5
Reaction of Lipids

Group 5
Results:
Test Treatment Result
Solubility of a. Distilled Immiscible
Coconut oil in: water
b. 5% HCl Immiscible
c. 5% NaOH Immiscible
d. Diethyl Ether Miscible
e. Ethyl Alcohol Miscible
f. Chloroform Miscible
g. CCl4 Immiscible
Translucent Coconut oil +
spot
Glycerol +
Acrolein Test Coconut oil Pungent odor
produced
Glycerol Burning grease odor
produced
Oleic Acid Pungent odor
produced
Unsaturation Coconut oil Brown layer formed

Oleic acid No colored layer

formed
Palmitic acid No colored layer
formed
Rancidity Fresh oil No changes in the
With phenolphthalein solution
With methyl orange Turned into orange
solution
With a.) the red litmus paper
a. Red litmus paper turned to blue.
b.) the blue litmus paper
b. Blue litmus paper remain blue.
Rancid oil Remains colorless
With phenolphthalein
With methyl orange Remains colorless
With a.) the red litmus paper
a. Red litmus paper remains red.
b.) the blue litmus paper
b. Blue litmus paper turned to red.
Emulsification Coconut oil +
With bile
With albumin +
With soap solution +
Liebermann- Green-blue
Burchard solution
Salkowski There are two
layers that divides
the mixture; red
from the top layer
and green in the
bottom layer.
Question Guide:
1.) Give a generalization of solubility of lipids.
Answer:

In the activity conducted, I have

found out that the lipids are truly
soluble in non polar solvents or
organic solvents such as the ether,
alcohol and chloroform.
2.) Define
a. Emulsification
Answer:

It is defined as a process of emulsions formation

from two immiscible liquid phases. This process can
be also seen as the dispersion of one immiscible
liquid in another immiscible liquid through the
application of electrostatic, or hydrophobic, or
hydrogen bonding interactions between the bioactive
compounds and an encapsulating material.
2.) Define
b. Rancidity
Answer:

It is defined as the process of

oxidizing fats and oil that is caused
by hydration/oxidation when exposed
to air, light, or moisture or by
bacterial/microbial actions resulting
in unpleasant taste and odor.
3.) What is the importance of the acrolein test?
Write the balanced equation for this test.
Answer:
The importance of acrolein test is
that it is used to detect the presence
of glycerol or fats, in which whether
the glycerol is free or esterified, when
treated strongly in the presence of a
dehydrating agent.
Equation:
CH2OH CH2
KHSO4
CHOH Heat
CH + 2 H2O
(Water)
CH2OH CHO
(Glycerol) (Acrolein)
4.) Differentiate the two types of rancidity.
Answer:

The oxidative Rancidity or also known as

“autoxidation”, occurs due to the oxidation of
fatty acids chains, typically by the addition of
oxygen across C=C bond in unsaturated fatty
acids, while the Hydrolythic Rancidity on the
other hand is caused by the breaking down of
a lipid in to its component fatty acids and
glycerol.
5.) What is the reaction of phenolphthalein
and methyl orange in acid-based solution?
Answer:

Acid Base

Phenolphthalein Colorless Pink

Methyl Orange Orange Colorless

6.) What is the importance of emulsification
in digestion of lipid?
Answer:

It basically helps in breaking down lipids into

smaller molecule so that your and my body
can absorb, because lipases can only
efficiently act on lipids when they are broken
into small aggregates.
 7.) What is the positive result and the
importance of Libermann-Burchard and
Salkowski test?
Answer:
Test Positive Result Importance
Libermann- Formation of a green or
blue-green color.
This test is used for the
detection of
Burchard cholesterol.
The top layer assumes a It’s also use to detect
deep blue purple color, and cholesterol, but may
Salkowski the lower layer assumes a be used for other
red brown to very dark sterols.
brown color.
Conclusion
In summary, the lipids are soluble in non polar
solvents, with building blocks namely glycerol and
fatty acids. It can react with different reagents like
in the libermann-burchard test for cholesterol that
produces emerald green-blue solution as a positive
result, and while on the other hand the top layer
assumes a deep blue purple color and the lower
layer assumes a red brown to very dark brown
color for the salkowski test.
References:
Chhabra, Namrata. (2012). Lipid chemistry. SlideShare. Extracted
From: https://www.slideshare.net/mobile/namarta28/lipid-
chemistry

San Pedro College. (2013). Activity 5 a biochem report. SlideShare.

Extracted From:
https://www.slideshare.net/mobile/ruuschy/activity-5-a-biochem-
report

Unknown (n.d). Tests of Oils and Fats. BYJU’S. Extracted From:

https://byjus.com/chemistry/tests-of-oils-and-fats/
References:
Raza, Ahmad. (2019). Test Of Lipids. SlideShare. Extracted From:
https://www.slideshare.net/mobile/AhmadRaza76/test-of-lipids
Zaida, Tarek. (2014). Lab Activity 5 Lipids. Studylib. Extracted
From: https://studylib.net/doc/9790812/lab-activity-5-lipids
Jsbren. (2014). Report 17 Biochem: Cholesterol. Scribd. Extracted
From: https://www.scribd.com/document/244261869/Report-17-
Biochem-Cholesterol
Sargent, J. R., Tocher, D. R., & Bell, J. G. (2003). The lipids. Fish
nutrition, 181-257